Description
A flavorful and comforting Crispy Parmesan Asparagus Chicken Pasta featuring tender chicken strips, roasted asparagus with a cheesy breadcrumb topping, and a luscious lemon-Parmesan cream sauce. Perfectly cooked penne pasta ties it all together for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz penne or rigatoni pasta
Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Asparagus Topping
- 1 bunch asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the asparagus and breadcrumb topping.
- Prepare Pasta: Cook the penne or rigatoni pasta in salted boiling water until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Roast Asparagus: Toss the asparagus pieces with 1 tablespoon olive oil on a baking sheet. Season with salt and pepper to taste. In a small bowl, combine panko breadcrumbs, grated Parmesan, and Asiago cheese. Sprinkle this mixture evenly over the asparagus. Roast in the preheated oven for 10-12 minutes until the asparagus is crisp-tender and the topping is golden and crispy.
- Cook Chicken: While the asparagus roasts, season the sliced chicken breasts with salt, black pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté them until golden brown and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
- Create Lemon-Parmesan Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and lemon zest, sautéing for about 1 minute until fragrant. Stir in the lemon juice and heavy cream, then bring the mixture to a gentle simmer. Reduce the heat and add the grated Parmesan cheese, stirring until the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta and chicken strips back into the skillet with the lemon-Parmesan sauce. Toss everything thoroughly to coat the pasta and chicken well. If the sauce is too thick, add some of the reserved pasta water gradually until you reach your desired sauce consistency.
- Finish Dish: Gently fold in the roasted asparagus along with its crispy cheese and breadcrumb topping. Sprinkle the chopped fresh parsley over the top just before serving to add a fresh, vibrant flavor.
Notes
- Make sure not to overcook the pasta as it will continue cooking slightly when mixed with the sauce.
- Reserve pasta water is essential to adjust the sauce consistency perfectly without thinning it too much.
- You can substitute Asiago cheese with more Parmesan or Pecorino Romano if preferred.
- For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftovers keep well refrigerated for up to 2 days and are delicious reheated gently on the stovetop.
